This crockpot sweet and sour chicken dinner is just as good as takeout but made really easily in your slow cooker. We like to serve this family-friendly dish with rice.
Ingredients
- 4 tablespoons cornstarch, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 ½ pounds skinless, boneless chicken thighs, cubed
- 1 tablespoon vegetable oil
- 1 (20 ounce) can pineapple chunks in juice
- ½ cup chicken stock
- ¼ cup rice vinegar
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 medium red bell pepper, seeded and chopped
- 1 green onion, chopped
Instruction
- Mix together 2 tablespoons cornstarch, garlic powder, and ground ginger in a medium bowl until well combined. Toss chicken thighs in cornstarch mixture until evenly coated.
- Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned, about 3 minutes per side. Transfer to a plate and set aside.
- Drain juice from the can of pineapple into a measuring cup. You should have approximately 3/4 to 1 cup juice.
- Mix together 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce in a slow cooker until sauce is well combined. Add browned chicken and stir to coat.
- Cook on Low for 3 hours and 30 minutes.
- Whisk together remaining 1/4 cup pineapple juice with remaining 2 tablespoons cornstarch in a small bowl until combined. Stir into the slow cooker and increase heat to High. Add pineapple and bell pepper.
- Cook on High until sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with green onion to serve.
